Description
Classic Comfort Food: Creamy Chicken and Veggies Baked with Fluffy Biscuits
Ingredients
For the Filling:
3 boneless, skinless chicken breasts (about 1 lb), cooked and shredded
Salt and pepper, to taste
2 cups chicken broth
3 tablespoons butter
1 onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground sage
3 tablespoons flour
1 cup half and half
1 chicken bouillon cube
2 tablespoons low sodium soy sauce or Worcestershire sauce
1 cup frozen peas
For the Biscuit Topping:
2 cups Bisquick or baking mix
3/4 cup milk
2 tablespoons butter, melted
Instructions
Prepare the Chicken and Veggies: Season chicken with salt and pepper. Cook in a skillet with butter over medium heat for 6–8 minutes per side, until golden and fully cooked. Shred and set aside.
In the same skillet, sauté onion, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
Make the Sauce: Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth until smooth. When thickened, stir in half and half.
Add shredded chicken, bouillon cube, soy sauce, onion powder, thyme, rosemary, and sage. Stir in peas and simmer gently.
Prepare Biscuit Dough: In a bowl, mix Bisquick with milk until a soft dough forms. Drop spoonfuls of dough over the chicken filling in a 9×13-inch baking dish.
Brush the dough with melted butter.
Bake: Bake at 375°F (190°C) for 25–30 minutes, until biscuits are golden brown and filling is bubbling.
Let rest for 10–15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
